Season steak with salt, pepper and garlic powder
Bring a large saucepan of water to a boil. Remove from heat, add the noodles, and soak for about 3-5 minutes, or until the noodles are tender.Drain into a colander, rinse with cold water, and shake the colander to remove excess water. For the dressing: To a bowl add sugar, fish sauce, chili garlic sauce, fresh Thai chilies, and minced garlic. Carefully pour in warm water and mix until the sugar dissolves. Squeeze in fresh lime juice and vinegar. Taste and adjust to your liking and heat level.
Let the sauce cool, then put in a container and store in the refrigerator. This lasts for 2-3 months.
In a bowl add tomatoes, cucumber, shallots, carrots, fresh mint, cilantro and basil leaves. Pour the dressing over the veggies and toss until combined. Allow to sit
In a hot cast iron skillet, start by searing the fat cap first to render some of the fat. Then, sear the steak on both sides for 2 minutes each. Reduce the heat, add in unsalted butter, garlic cloves and fresh thyme. Baste the steak for 1 minute. Let the steak rest for 10 minutes before cutting.
To assemble: Layer the noodles, lettuce, the veggies, top it with the steak and more dressing. Add more cilantro and serve with a crispy egg roll if desired. Enjoy!
